1 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1 cup margarine (you can use butter for the dairy version)
1 1/2 cups brown sugar
1 cup white sugar
2 large eggs
1 tablespoon non-diary cream (you can use milk for the dairy version)
1 1/2 teaspoons vanilla
1 cup crushed cornflakes
3 cups rolled oats
1/2 cup dried coconut
2 cups chocolate chips (I use white chocolate chips, but you can use semi-sweet, or combine the two)
1 cup chopped walnuts
How to do it
Preheat oven to 180 °C (350°F). Grease cookie sheets.
Sift together flour, baking soda, salt, cinnamon, and nutmeg and set aside.
In a large bowl, cream the butter, brown sugar and white sugar until smooth.
Beat the eggs in one at a time. Stir in the non-dairy cream and the vanilla.
Mix in the flour, baking soda, salt, cinnamon and nutmeg.
Stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.
Place small golf-ball sized balls of dough onto your prepared pans, with about 4cm between each.
Bake for 8 to 10 minutes.
Cool the cookies to cool on baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.